Vegan Raspberry Lemon Drizzle Cake
Rachel Cotterill
Rachel Cotterill
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Ingredients

  • Vegan Raspberry Lemon Drizzle Cake
  • Makes 1 cake
  • 2 lemons 350g (2 cups) plain flour
  • 220 g (1 cup) caster sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 120 ml (½ cup) sunflower oil
  • 25 g (⅔ cup) freeze dried raspberries
  • 50 g icing sugar
  • 1 tsp granulated sugar

Instructions

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